Lemons have always been one of my favorite fruits. As a child I would eat lemon slices like oranges. No cake for my birthday; instead I would (and still do) ask for a homemade lemon meringue pie. Lemon squares instead of cookies…you get the idea 😉
So of course when lemons come into season during the winter months my mini loaf pan comes out and I get to baking! Here is our family favourite and one that can be found in store on occasion.
Heat oven to 350 degrees fahrenheit
In a small bowl massage together lemon zest and sugar.
In a large bowl beat lemon sugar with butter until creamy. Add in eggs and yogurt, beat until fluffy.
Add in dry ingredients (flour, baking soda, baking powder & salt). Beat until well combined.
Grease or line mini loaf or muffin pans. Divide batter evenly into 6 mini loaves or 12 muffins. Bake in preheated oven for 18-20 minutes or until cooked through.
Option to glaze the tops with juice of lemons and 1/4 cup of icing sugar.
- Substitute clementine zest for a more tropical flavour!
- Add in 1 cup of dried cranberries.
- Like poppy seeds? mix in 3 tablespoons